Pumpkin Crème Brûlée’

Updated at: Thu, 17 Aug 2023 02:54:36 GMT

Step 1

Collect the ingredients, Preheat oven to 150 degrees Celsius.

Step 2

Place 8 to 10 oven-safe custard ramekins (1/2 cups volume) on a large deep baking tray.

Step 3

In a medium saucepan, mix heavy cream, full cream milk, brown sugar, cinnamon, nutmeg, and ginger.

Step 4

Heat it over medium heat, stirring constantly, until the mixture begins to boil, Take off the heat and set aside (discard the cinnamon sticks).

Step 5

Meanwhile, in a small mixing bowl, beat the egg yolks and 1/4 cup of brown sugar until thick and lemon-colored.

Step 6

Slowly add about a 1/3 of the hot mixture to the yolks, whisking constantly. Add the egg mixture to the saucepan and whisk continuously until well combined, Whisk in with butternut squash purée and the vanilla.

Step 7

Pour the hot mixture into the ramekins, distributing evenly, about 1/2 to 2/3 cups for each cup.

Step 8

Pour very hot or boiling water into the baking tray, about 1 inch deep, or about a 1/3 to the center of the side of the cups.

Step 9

Bake for 45 to 55 minutes, or until the custard is set in the middle, but not too firm.

Step 10

Remove the cups from the tray and place them on a rack to cool slightly. Cover them in the refrigerator for at least 4 hours or overnight.

Step 11

Just before serving, sprinkle about 1/2 to 1 teaspoon of sugar on each custard, Place the cups on a baking tray and broil it in the oven for one to two minutes, until the tops turn to brown. (Or Using a kitchen torch, melt the sugar and caramelize it until golden brown).

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